Ariso Recipes
Savor the goodness of Roasted Sweet Potato & Chickpea Wraps. Tender sweet potatoes and chickpeas, roasted with aromatic spices. Toss with spinach and stuff it all into whole wheat pita pockets. Top with creamy garlic yogurt sauce and fresh cilantro for a satisfying, flavorful meal.
30 minutes.
International
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Preheat the oven to 400ÔøΩf (200ÔøΩc). place the sweet potatoes in a large microwave-safe bowl and microwave, covered, on high for 5 minutes. stir in the chickpeas, red onion, 2 tablespoons of olive oil, garam masala, and 1/4 teaspoon of salt, making sure the potatoes and chickpeas are coated evenly with the spices and oil.
Spread the potato mixture onto a 15x10x1-inch baking pan. roast in the preheated oven until the sweet potatoes are tender, about 15 minutes. allow the mixture to cool slightly.
In a small microwave-safe bowl, combine the garlic cloves and the remaining tablespoon of olive oil. microwave on high until the garlic is lightly browned, approximately 1 to 1 1/2 minutes. remove from the microwave and stir in the greek yogurt, lemon juice, cumin, and the remaining salt.
Toss the roasted potato and chickpea mixture with the spinach. spoon the mixture into the whole wheat pita pockets. top with the garlic yogurt sauce and sprinkle with cilantro.
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